CRAFTY FRENCH COOKING by Michael Barry
In this book aimed at both beginner and experienced cook, 130 easy French recipes are gathered together that make use of everyday ingredients. The country is divided into 13 regions, and 10 typical dishes are selected from each. From the hills of Provence come Provencal fish soup, salade de peches and pomme de terre a l'ail; in Paris the dishes are more sophisticated, including filet roti, lobster thermidor and creme caramel; from Normandy come haddock Dieppoise and duck breasts with buttered apple rings. The other regions covered are Midi, Lyons, Bordeaux and Bearn, Alsace-Lorraine, Burgundy, Brittany, Loire, Picardy, Nicoise and Haute Savoie. The book also gives hints on how to make basic French preparations such as rouille, vinaigrette, pate sablee and crepes.
Barry, Michael: - Michael Barry is currently UNESCO consultant on the Afghan cultural legacy. He also lectures in medieval Persian literature and art at the Institut d'etudes iraniennes of the Sorbonne. He has written extensively, in both French and English, on medieval European and Middle East history, and is a frequent commentator on current Middle Eastern affairs. His book Le Royaume de l'insolence: la resistance afghane de l'Empire moghol a l'invasion sovietique was published in 1984, and released as a new edition in 2001.
| SKU | Unavailable |
| ISBN 13 | 9781857936780 |
| ISBN 10 | 1857936787 |
| Title | CRAFTY FRENCH COOKING |
| Author | Michael Barry |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | HarperCollins Publishers |
| Year published | 1995-10-19 |
| Number of pages | 220 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |